Carrot Fennel Mystery Soup

Name: Carrot Fennel Mystery Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 tablespoons olive oil; 1.5 tablespoons fennel seed; 1.5 pounds carrots, peeled and diced; 1 pear - peeled, cored, and diced; 1 sweet potato, peeled and cubed; 1 small russet potato, peeled and cubed; 0.5 cup sliced fresh mushrooms; 0.5 teaspoon curry powder; 0.25 teaspoon ground turmeric; 3 (14 ounce) cans vegetable broth; 2 tablespoons uncooked brown rice; 1 tablespoon flax seed; 3 bay leaves; 1 tablespoon dried parsley; 1 tablespoon lemon juice; 0.5 teaspoon ground white pepper

3.7

(3)

2 Reviews

2 Photos

The mystery here is all the yummy goodies hidden in the soup. I cook for a lot of picky eaters and they've never been the wiser; they love this soup! I'm sure you can add other things as well; be creative! Use an apple in place of the pear, if you wish.

Recipe by Ashley Graboski-Bauer

Updated on January 4, 2022

2

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hrs 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons olive oil
1 ½ tablespoons fennel seed
1 ½ pounds carrots, peeled and diced
1 pear - peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
½ cup sliced fresh mushrooms
½ teaspoon curry powder
¼ teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
½ teaspoon ground white pepper

Directions

Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.

Nutrition Facts (per serving)

181	Calories
6g	Fat
29g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 181
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	4%
Sodium 384mg	17%
Total Carbohydrate 29g	11%
Dietary Fiber 6g	22%
Total Sugars 10g
Protein 3g
Vitamin C 12mg	62%
Calcium 77mg	6%
Iron 2mg	8%
Potassium 567mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.